Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp. lactis ATCC 19435 growing on maltose

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Abstract

Lactococcus lactis ssp. lactis ATCC 19435 is known to produce mixed acids when grown on maltose. A change in fermentation conditions only, elevated temperatures (up to 37 °C) and reduced pH values (down to 5.0) resulted in a shift towards homolactic product formation. This was accompanied by decreased growth rate and cell yield. The results are discussed in terms of redox balance and maintenance, and the regulation of lactate dehydrogenase and pyruvate formate-lyase.

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  • Industrial Biotechnology
Original languageEnglish
Pages (from-to)669-672
JournalApplied Microbiology and Biotechnology
Volume51
Issue number5
Publication statusPublished - 1999
Publication categoryResearch
Peer-reviewedYes

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